Irish hot pockets are stuffed with corned beef, cabbage, stone-ground mustard and Swiss cheese in a puff pastry.

Bake for 15 minutes at 425 degrees, then turn down the oven to 400 degrees and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool. Serve with Irish butter and jam. Store at room temperature for four days.

Rise and shine—doors open at 10 AM for St. Patrick’s Day weekend at Dupont Circle’s Irish sports pub (you know what they say: you can’t drink all day if you don’t start in the morning). On Monday, March 17, the party starts at noon. Caveat: the kitchen is currently closed, but the Guinness will be flowing.